Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 1977 | 2016-04-28 08:51:40 | 70.75 | 94% |
| 857 | 2016-02-21 12:11:37 | 82.28 | 98% |
| 690 | 2016-01-27 06:33:48 | 63.27 | 97% |
| 411 | 2015-09-28 14:50:09 | 60.09 | 89% |
| 351 | 2015-08-19 08:20:08 | 47.27 | 89% |